Sopaipillas (puffy Fried Bread)

INGREDIENTS

INSTRUCTIONS

http://www.EBICom.Net/~howle/  These airy pillows of fried bread have
become an institution in New  Mexico. Serve warm with honey.  In a
large bowl, stir yeast into warm water and let stand until  softened
(about 5 minutes).  In a 1-1/2- to 2-quart pan, combine milk, lard,
salt and sugar; heat  over low heat to 110 degrees F. and stir into
yeast mixture. Beat in  whole wheat flour and 3 cups of the all-purpose
flour until dough is  stretchy. Knead on a lightly floured board until
dough is smooth sand  satiny, adding more all-purpose flour as needed.
Place in a greased  bowl; turn to grease top. Cover and let rise at
room temperature  until doubled (about 1 hour).  Punch dough down;
knead briefly. On a lightly floured board, roll  dough, a quarter at a
time, into rectangles about 1/8 inch thick. Cut  each rectangle into 6
equal pieces; place in lightly floured pans and  cover with plastic
wrap.  Pour oil to a depth of 2 inches into a deep 3- to 4-quart pan
and  heat to 350 degrees F. on a deep-frying thermometer. Add dough, 2
or  3 pieces at a time, and cook, turning and gently pushing bubbly
portion into hot oil to help sopaipilla puff evenly, until golden (1
to 2 minutes total). Drain on paper towels. Dust warm sopaipillas  with
powdered sugar.  If made ahead, let cool, cover and refrigerate for up
to 2 days;  freeze for longer storage. To reheat, thaw if frozen.
Arrange on  baking sheets and bake in a 300 degree oven, turning once,
until warm  (5 to 8 minutes). Makes 2    dozen sopaipillas. Posted to
recipelu-digest by LSHW <shusky@erols.com> on Feb 15, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 3552
Calories From Fat: 596
Total Fat: 67g
Cholesterol: 50.8mg
Sodium: 2515.4mg
Potassium: 1327.4mg
Carbohydrates: 634.5g
Fiber: 20.3g
Sugar: 65g
Protein: 89.6g